Chef Dani's Winter Pork Roast & Roasted Veggies

Chef Dani's Pork Roast with Roasted Veggies

This winter pork roast is a the perfect centerpiece for a cozy winter meal with the roasted veggies - a kale and pomegranate salad would be a perfect compliment. Pair the pork roast with a Tuscan Ciliegiolo wine. We recommend the award-winning San Lorenzo from our friends at Sassotondo in Maremma. Not familiar with this varietal? It has been revived and is prospering in Maremma, Tuscany at the Sovana-area Sassotondo winery.

Join the Picnic Table Italy for our very special Vendemmia tour next September hosted by Sassotondo.

Ingredients:

4lbs pork roast (trimmed)

6 Tbsp chopped herbs (cilantro, parsley, thyme and rosemary)

2 garlic cloves

Zest of one lemon

6 Tbsp Panko

4 Tbsp mustard

8 oz potatoes  (thinly sliced on a mandolin)

8 oz butternut squash (thinly sliced on a mandolin)

Salt & Pepper

Olive Oil

Instructions:

With a good sharp boning knife, separate the rib bones and the meat, adding wood chips to your BBQ, smoke the pork roast for about 20-25 minutes, then refrigerate until cold - about 1hr.

In the mean time, prepare your veggies and the herb panade.

With the help of a kitchen mandolin, slice the squash and potatoes 1/2 in thick and submerse in cold water.

To make the herb panade: fine chop parsley, cilantro, thyme, rosemary, garlic, and lemon zest, add some salt and pepper and mix with panko.

Once the meat is chilled, coat the roast thoroughly with mustard using a brush, then apply the herb and panko mix with your hands and finally, with the help of kitchen twine, tie the loin to the back bones.

On a roasting pan, lay the veggies and dressed them with salt and pepper and a healthy drizzle of olive oil, place a cooling rack on top of the vegetables and position the roast on it, start at 400F degrees for 10-15 minutes then reduce the oven to 335/350 degrees until the internal temperature reaches 150 degrees (about 75 mins). Let rest for 15 minutes before carving, serve with the roasted veggies and enjoy it with a good glass of Ciliegiolo.

And if you are wondering about the carving knife in the picture, it is a 16 in refurbished 1962 French Sabatier.